General Category > Yeast and Fermentation

San Diego Super Yeast

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Roger Burns:
Maybe the yeast was mishandled during delivery?  There's no real way to know, but could account for a massive die off, leaving you with too little, even with the starter.  This is unlikely to be the cause of your trouble since you added other yeast to finish off the beer and it never dropped points.  Have you calibrated your thermometers recently?  I had this happen.  Thought I was mashing at 151, but really was 155...  Made a big difference.

I had no idea that SD Super Yeast was finicky.  I have been using (abusing?) it for some time and it always seems to do the job quickly, and in several different beers.  In fact, it's my go-to yeast in the house now.  My basement sits at 65-68 year round.  Colder on the floor.

I have had great experience with this yeast from 4-10% beers.  It has been highly attenuative, and floccs out quickly. 

BTW, my brew buddy has a much colder basement and had trouble with 090 recently.  It was resolved by bringing it upstairs, rousting the yeast, and it finished in another day.



cornershot:


I had no idea that SD Super Yeast was finicky.  I have been using (abusing?) it for some time and it always seems to do the job quickly, and in several different beers.  In fact, it's my go-to yeast in the house now.  My basement sits at 65-68 year round.  Colder on the floor.

Oh it's finicky. Maybe it just likes you better! :)

jimrod:
I just bought White and Zainasheff's book on Yeast. I'm going to figure this out.

cornershot:
That's the spirit!

cornershot:
Here's an update on my latest experience with san diego: brewed an imperial stout on sunday. OG 1.090 (no pun intended) It appears to have reached a final gravity of 1.023 in 4 days.  Mashed at 154f, fermented at 69f. Oxygenated at pitch and at 12 hours after pitch. Dosed with yeast nutrient shortly after full krausen at 1.045.
Also brewed a small stout from 2nd runnings. OG 1.040, FG 1.011

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